Red Lentil and Coconut Dal with Toasted Sunflower Seeds

My coconut dal is inspired by the amazing fresh coconut based curries I had the great pleasure of eating in Kerala at the end of last year. They use fresh coconut in so many delicious dishes and they have an ingenious little coconut meat shredding tool. As I don’t have one I thought I’d use organic unsweetened desiccated coconut, and it worked like a dream.

I’ve got to say I’m super happy with this recipe, not only does it taste great it’s simple to make and its wholesome and nutritious. Three big ticks!

I’m also experimenting and looking into not using my usual tomatoes and garlic as the base for some of my recipes. This is another tip I learnt in india where onions, spices and water form the base of lots of curries and they’re still truely delicious.

So my super simple dal is made like this; fry onions then spices in some coconut oil, wash your red lentils, add them to the pan with water, simmer for 15 minutes then finally stir in the desiccated coconut, season and that’s it!!! Couldn’t be simpler and absolutely delicious.

And of course I topped the dal with my new obsession – toasted sunflower seeds. Just dry fried for a few minutes until they become slightly toasted and nutty. Guaranteed (in my opinion) to enhance any meal.

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Hi, tried this recipe tonight! We thought the base flavour was delish…but is there an ingredient missing, perhaps coconut milk, or less water needed? Turned out very watery, needed more substance. Will try to perfect. Hannah 🙂

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